Temperatures will range from 48 to 57 degrees with mostly clear skies. Winds will range between 9 and 15 miles per hour from the west. No precipitation is expected.

7-Day Forecast

Tuesday

57°F / 29°F

Partly Cloudy

Wednesday

63°F / 29°F

Partly Cloudy

Thursday

61°F / 31°F

Scattered Showers

Friday

44°F / 29°F

Partly Cloudy

Saturday

50°F / 26°F

Partly Cloudy

Sunday

43°F / 26°F

Mostly Cloudy

Monday

43°F / 31°F

Light Rain

Detailed Short Term Forecast

Issued at 0:56 AM CDT

Tuesday...Temperatures will range from a high of 57 to a low of 29 degrees with partly cloudy skies. Winds will range between 8 and 15 miles per hour from the northeast. No precipitation is expected.

This Evening
...Temperatures will range from 54 to 41 degrees with partly cloudy skies. Winds will remain steady around 8 miles per hour from the northwest. No precipitation is expected.

Overnight
...Temperatures will range from 38 to 29 degrees with partly cloudy skies. Winds will range between 8 and 12 miles per hour from the northeast. No precipitation is expected.

Wednesday...Temperatures will range from a high of 63 to a low of 29 degrees with partly cloudy skies. Winds will range between 4 and 18 miles per hour from the south. 0.12 inches of rain are expected.

Linda's Note: I add some sliced black olives and a can of cut mushroom stems and pieces, drained, to this mixture.

QUICK FRUIT COBBLER

1 cup self-rising flour

1 teaspoon baking powder

1 cup sugar

Mix together. Add:

1 cup milk

Stir well. Put into 9x13-inch pan.

Melt:

1 stick butter

Pour over dough.

Add:

1 can peaches or any canned or frozen fruit on top of the margarine.

Bake at 350ºF until brown.

Serves 6 to 8.

Linda's Note: To make your own Self-Rising flour:

1 cup all-purpose flour

1/2 teaspoon salt

1-1/2 teaspoons soda

Mix well and use in any recipe calling for self-rising flour.

EASY BROWNIES USING SELF-RISING FLOUR

1 cup butter

3/4 cup cocoa (unsweetened)

1/4 cup vegetable oil

2 cups sugar

2 teaspoons vanilla

4 eggs

1-1/3 cups self-rising flour

1 cup pecans or walnuts, chopped (optional)

Preheat oven to 350°F.

Spray an 8- or 9-inch square pan or brush with oil. Dust lightly with a little cocoa or flour and tap out excess.

In a medium pan, melt butter. Stir in cocoa and oil. Remove pan from heat and allow to cool for 15 minutes.

In a bowl, combine sugar and vanilla. Beat in eggs, one at a time, beating well after each addition. Stir in flour and remaining ingredients (do not over-mix, to avoid tough brownies). Spread evenly in prepared pan.

Bake for 20-25 minutes or until center springs back when touched lightly with fingertip. Cool completely on wire rack before cutting into squares.

Serves 9 or more.

ITALIAN MEAT LOAF

2-1/2 pounds ground beef or chuck

2 large peppers, red or green, coarsely chopped

16-ounce can diced tomatoes

1 large sweet onion, chopped

4 slices bacon

1-1/2 cups Italian bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons minced or pressed garlic

1/2 teaspoon basil

1/3 teaspoon oregano

1/2 teaspoon parsley

1 teaspoon seasoned salt or beef bouillon powder

2 eggs

1/3 teaspoon black pepper

1/3 cup ketchup (or more as needed)

Onion and Garlic Powder to taste

Preheat oven to 375°F.

In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding bread crumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.

Press meat into a loaf-shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.

Line a deep pie pan with pastry. Dampen the edge of the pastry and add a one-inch strip of pastry to build up edge.

Brush the pie shell with melted butter and pour in the custard filling. Sprinkle with nutmeg and cinnamon and bake in a preheated oven for about 350°F for 30-35 minutes.

Tip: Do not disturb the custard while it's cooking; leave in place in open oven for 1 hour after cooking to allow to set.

Serves 6.

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